Slow-cooked beef stew is one of those deeply satisfying meals that feels like it took all day — because it did, in the best possible way. Chunks of chuck roast are seared until a serious crust forms, then layered into the crockpot with carrots, parsnips, turnips, and celery for a lineup of root vegetables that practically melts into the broth. Turmeric and ginger give the beef a warm, earthy coating before it ever hits the pan, and coconut aminos add a subtle savory depth that rounds out the bone broth beautifully. Apple cider vinegar brightens the whole pot, keeping the richness from feeling heavy. An arrowroot slurry stirred in near the end thickens the broth into something glossy and spoon-coating without any grain-based thickeners — so there's no rye flour, no wheat, nothing that doesn't belong. Fresh thyme and rosemary do their slow-cooker magic throughout, and a handful of chopped parsley at the end keeps things feeling fresh. This is the kind of stew you set up in the morning and come home to like a reward.
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Pat the beef cubes dry with paper towels, then toss them in a large bowl with 1 tsp salt, the turmeric, and the ginger until evenly coated.
Heat 1 tbsp coconut oil in a 12-inch skillet over medium-high heat until shimmering. Add the beef in a single layer, working in two batches to avoid crowding, and sear undisturbed for 3–4 minutes per side until a deep brown crust forms. Transfer the seared beef to the slow cooker insert.
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